Sweet Potato Casserole (continued)



6 sweet potato, peeled, cooked, and mashed

¼ cup unflavored soy milk

1 tsp vanilla extract

½ cup white sugar

½ tsp salt

3 Tbsp coconut oil, melted

½ tsp ground nutmeg

½ tsp ground cinnamon


1/3 cup coconut oil, melted

¾ cup packed brown sugar

½ cup all-purpose flour

¾ cup chopped pecans


Preheat oven to 350° F / 150° C. Grease one 2 quart/2 liter casserole dish and set aside.

Cook (boil or roast), peel, and mash the sweet potato. Blend in remaining base ingredients. Pour into prepared casserole dish.

Mix the topping ingredients until thoroughly blended. Sprinkle over casserole and bake for 45 minutes or until hot.


  • For a slightly different flavor, add ¼ cup orange juice to the base ingredients.

  • Use butter or margarine instead of coconut oil. We prefer the hint of coconut ourselves and of course it makes our recipe dairy-free, but the recipe should work fine without it.

  • Use evaporated milk instead of the soy milk. It should turn out slightly creamier with a slightly less nutty flavor.

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